Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-04-02


oms,erS near an open fire; never use kerosene or
OIL 10 kndle a fire; never leave lamps upon the
inahteishelf over burning fire.
MILK BRoTH.-Cover the broth pan with coat
milk and ounces OF pearl barley. Boil gently for
mouse, stirring occasionally. Sugar may be
AIDED before serving With cat cakes.
MUSHROOM SAUCR.-Peel and wash the mush-
| rooms. cut them in small pieces and put them in
saucepan; cover them with water and let them
Doll until soft; then stir in butter mixed in -four
pepper and salt.
MUsH ROLLS-Take any cold mush made OF corn
meal, oatmeal or hom1ny, and knead into enough
graham nour, not TOO coarse, to form dough just
SUN enough to handle with plenty of flour; make
lhto rolls from three to four inches long and nearly
an a men thick; then bake In hot oven thirty to
forty minutes.
roast, boiled or brOiled; mince 1t very fine Or 1t
Will not adhere; moisten with q rich gravy or
WIN cream; season with pepper and salt and
NIUE mace, II you like the flavor; make up into
small forms, dip in egg, roll in bread-crumbS and
Try slowly in hot lard.
PRETTY CHAIR BACKS are made Of ordinary glass
towelllng, checked red or blue. The lines are
worked over in coral feathered STITCH in ingram
cotton, SILK or wool, and star or little flower is
embroidered In the center OF each square. The
cnalr uacS may DE trimmed with fine tOrchOn lace
or frfnSed at the lower edge.
CORN BREAD.-One large cup of sour butter-milk,
heaping cup OF Indian meal cup of sugar, two
heaping teaspoonfuls of wheat -four, tablespoon
fui OF cream or lard or butter the size Of hickory
NUT, teaspOon1ul OF salt, and small tablespoon
1u OF saleratus dissolved in water Put in creased
Tin and steam one andone-half hours.
WHEATEN GEAs.-Stir into ice-cold water enough
coarse graham flour, unsifted, to make rather a
st1n batter; two parts water to three of flour are
the correct proportions; beat vigorously and DID
Into hot gem pans. Set them on ton OF the stove
until well heated, and fill them not quite even
minutes.
COLD RICE, SLICED AND TOAsrRD.-Boil the rice
the night before, pour it into yellow DISH and
place it in the ice-box, with weight upon it.
The next morning cut 1t In half-fnch Slices brush
the double broiler and toast TO delicate brown:
pour little melted butter over them add salt and
pepper and the juice OF an orange.
RYE DROP CAKEs-TwO cups sour milk, one
egg, well beaten, one teaspoonful OF soda, dis
solved In boiling water. enough rye meal for a
batter that will spread easily on the gridde. Mix
together the milk, meal and egg add the soda and
beat thoroughly. Bake Immediately on O hot
the oven must be hot and the cakes shoiild bake
about half an hour.
FLANNEL CAKRs-Take two large spoons OF corn.
meal with half teaspo0nful OF lard, or piece as
large as o hickOry-nut. Pour on boiling wafer
enough to scald the meal well Then thin IT with
cold water, after which stir into 1t one and one
half cups OF -four, one cup OF sour milk one tea
spoonful OF SOFA, one SCant teaSDOOnfuI OF
beaten egg; and after it is Well beaten add one one
ana 0ne-han spoonsful OF sugar. Bake on q
| griddle.
SPONGE CREAM.-One pint of fresh milk. three
tablespoonfuls Of Cox's geatine, three tablespoon
fulS OF sugar, three eggs Put gelattne into cold
milk, let it stand little while; put on stove and
bring milk to boiling point, then add the sugar
| and yelks OF eggs, which have been well beaten
Whites which have also been beaten sttfY. Add =
ntte SAT- ana flavor to suit, and pour into mOulds:
wet hrst 50 the cream will turn out easily
DARK CHOCOLATE CAKE.-One-half cup OF butter.
| one cup OF sugar, one and one-half cups of -four.
one-half cup Of milk, two eggs beaten separately
one teaspOonful of cream OF tartar one-half tea'
spoonful of soda and two and One-half tablespoOn
fuls OF chocolate. Dissolve the chocolate over the
little OF the cake-mixture, then beat it into the
whole OF: the cake-mixture Flavor with vanilla
and beat 1t brtSkly Just before putting into the
oven.
BEEFsTRAk PUDDING.-Take bowl and grease II.
| then take half pound Of -four and half pound OF
suet, mix with water and roll half an inch thick.
line the bowl, then take one and half pounds OF
STEAK ana lour mutton Kidneys, cut them both up
In small pieces and I'LL the bowl Put some pepper
and salt between each layer OF meat then cover IL
with the PASTE tie cloth on 1t and boil fast for
piece an inch square out OF the crust I,onr c IN
hall cup OF boiling water or beef tea and serve
hot.
CHARLOTTE RUssR-The following recipe is re-
garded by those who have tried it as unusually
good: One pint OF cream, whipped until very thick
and one-han cup OF white sugar added. Make
cuStard OF one egg. one-half cup OF sugar and a
gill Of milk. Cook until thick Flavor with vanilla
gelatine and STIR into the custarG then -
into the whipped cream and beat lightly altogether
Line dish with sponge cakes and pour the Gus
cool. "' '"
RICE PUDDING.-Boil three cups OF rice in q quart
OF new milk. When done add pint OF milk. two
cups OF sugar, glass Of wine, half cup of but.
| ter half q pound Of seeded raisins, q pound OF
currantS, half pound OF sliced c1trOn teacuD Of
grated cocoanut and half pound Of blanched
almonds pounded Beat ten eggs 0eaye ont the
brandy Pn ia anu nam H an md na af over teacnp Of
mer1ngue OF the whites OF six eggs and teacuD of
powdered sugar; flavor with extract Of nutmeg.
MU1LGATAwNY SouP.-Clean and cut up a chicken
weighing pounds; add pound veal bones: add
quarts cold water; add 2 onions cut fine ana
Drowned IN tablespoonful fat; 4 cloves, pepper
corns and sour apples; mix tablespoonful Curry
together, moisten with little cold water and add.
simmer until the chicken is tender. Remove
back and simmer one hour strain, remove e eo faf
| add the pieces OF chicken and tablespoonfuis
boiled rice; reheat and serve.
PEANUT CANDY.-Prepare the meats by remoy.
Ing the thin reddish akin in which they are en-.
veloped and NIL a tin tray to the depth OF about
an inch Pour over them the hot candy. stirring
the meats that each one may be covered. little
less candy should be used than will sufce entire
~ 70 cover the mass OF meats, though each sepa-
rate one should be coated, the object being to use
Just enough OF the candy to cause the meats to
adhere firmly to each other, thus forming q Large
cake which, when nearly cold, may Be divided
| into squares or bars with sharp knife Almonds
deprived OF their skins or the meats Of any nuts
may be used In q similar manner.
A GOOD VEGETABLE SoUP.-Wash well and ADJ
Ing fresh water, soak four ounces of dried beams
over night. In the morning drain them, add
quart Of cold water, cook gently for two hours In
| covered saucepan. Chop enough celery and onions
cut small to MI half-plnt measure. Bon with the
, reans nntli an are PUPPY enough to be passed
for an hour in cold water and add 1t to the strained
soup, returning IL to the fire with some chopDed
parsley and thyme. This Is the time to put ii the
salt and pepper that are required for seasOnincr.
stir well and cook for twenty minutes longer X
You put the salt In with the beans any earlier Il
VIII harden them. Use wooden spoon for
| stirring. >
+ ARkEss Ham BA1sAM
i T1or